Ingredients
For the bread:
3 large eggs, separated
½ cup cottage cheese, blended
¼ tsp cream of tartar
1 tsp vanilla extract
2 tbsp cornstarch
½ tsp salt
1 tsp honey
Topping:
½ cup fresh blueberries (or other fruit of your choice)
Instructions
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Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
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Separate the egg whites from the yolks. Place the whites in a large bowl and add cream of tartar. Beat until stiff peaks form.
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In a separate bowl, combine egg yolks, blended cottage cheese, vanilla extract, cornstarch, salt, and honey. Mix until smooth.
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Gently fold the yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the batter.
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Scoop portions of the batter onto the prepared baking sheet, shaping them like small clouds. Top each with fresh blueberries.
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Bake for 20-25 minutes, until golden brown and set.
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Let the cloud breads cool for a few minutes before transferring to a wire rack. Serve warm or store as directed.
Notes
- Substitutions: For a dairy-free option, use Greek yogurt or silken tofu instead of cottage cheese. Egg alternatives include aquafaba for whites and mashed banana or applesauce for yolks.
- Flavor variations: Add a pinch of cinnamon, cocoa powder, or a few cacao nibs for a twist on the original recipe.
- Serving suggestions: Enjoy as a light breakfast, snack, or brunch treat. Spread with nut butter, jam, or even a thin layer of cream cheese.
- Storage: Keep in an airtight container in the fridge for 5-6 days. Freeze individually for up to 3 months to enjoy later.